This cake recipe had guests asking for seconds!If you've ever been intimidated by the thought of making a bundt cake, have no fear. Read on for some great tips.
INGREDIENTS
For the Cake
- 3 cups sifted cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 sticks unsalted butter (8 oz), at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup firmly packed brown sugar
- 4 large eggs, at room temperature
- 1/4 cup really quite smooth and decent bourbon (we like Bulleit)
- 1 cup buttermilk, at room temperature
For the Glaze
- 6 tablespoons unsalted butter (3 oz)
- 3/4 cup granulated sugar
- 1/4 cup smooth and decent quality bourbon (I used Buffalo Trace)
DIRECTIONS
For the Cake
- Center an oven rack and preheat the oven to 350* F. Generously grease and flour a 10 or 12-cup Bundt pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand-up mixer fitted with the paddle attachment, beat the butter and sugars together on medium-high speed until fluffy (about 5 mins).
- Blend in the eggs (one egg at a time).
- Combine the bourbon and buttermilk in a small bowl
- With the mixer on low speed, add 1/3 of the flour mixture into the mixer, then add 1/2 of the bourbon/buttermilk mix, repeat, and then add the final 1/3 of the flour mix into the mixer so that all ingredients are now inside the mixer
- Stop the mixer before the last of the flour has been incorporated and blend by hand with a rubber spatula. The batter should be smooth and shiny.
- Pour the batter into the prepared Bundt pan (fill to 3/4 pan capacity). Spread it out evenly and give your pan a few hits on the counter (see notes below).
- Place the pan in the oven (middle rack, the center of the rack) and bake for 40-45 minutes. Use a toothpick to test doneness. When it comes out clean, it's done!
For the Glaze
- Combine the butter, sugar, and bourbon in a small saucepan over low heat just until the butter melts and the sugar dissolves, whisking to combine.
- Remove the cake from the oven but leave it in the pan. Poke holes all over the top of the cake with a wooden skewer. Pour 3/4 of the glaze slowly over the cake, saving the remaining glaze. Allow the cake to cool for 30 minutes.
- Invert the cake pan and glazed cake onto a cake stand or serving plate and gently remove the pan. If desired, brush the top of the cake with the remaining glaze. (If the glaze has thickened to the point where it doesn’t want to budge, simply rewarm it over low heat.) Slice and serve.
BAKERS TIPS
I was initially scared to try this recipe because I have had a lot of kitchen failures due to baked goods sticking to pans, but this Bundt cake came out of the pan so easily!!!A couple of tricks I learned about Bundt pans in my research:
- Do NOT grease your pan with butter. I used refined coconut oil, but many recommend vegetable shortening.
- Once every nook and cranny is greased up, dust the pan with flour and then shake off any excess flour.
- Only fill your pan 3/4 full (it’ll puff up when you bake it!)
- Once the batter is in the threaded and floured pan, put down a towel and tap your Bundt pan a few times really hard on the counter to get rid of air bubbles in your batter
- Make a little well in the middle of your batter so that the outsides of the pan are a little higher than the center (this will help your cake sit a little flatter after you bake it)
- Bake in the middle-rack and in the center of your oven
There are all sorts of tips on when to turn the baked cake over and when to frost/glaze. I just followed Leite’s recipe and turned it over after 30 minutes. Because I was glazing (and not frosting it) I glazed it after I turned it over (vs. waiting until it’s fully cooled).
Hope that helps any of you Bundt-loving bakers out there!
Comments
Post a Comment